ROASTED PEAR, SQUASH, AND HONEY-PECAN SALAD

Just in case you needed a dish to brighten up your Thanksgiving menu, I bring you this 'Roasted Pear, Squash & Honey-Pecan Salad' 

It’s basically a salad that can hardly be called a salad. Look at all those toppings. 

Truthfully, I just love Thanksgiving. I love Christmas too, dont get me wrong, but I feel like at Thanksgiving people actually *slow* down, talk at the dinner table, and enjoy each others company a little more. No present stress, no push for the New Year, just good food and good people. 

Enjoy this sweet time. 

*note* kale shrinks once dressing is massaged in… so do not be scared of the amount! 

S a l a d  I n g r e d i e n t s 

6-8 cups de-stemmed and shredded lacinto kale ( I used a combo of lacinto and curly kale here and it was divine ) 

1 acorn, butternut, or delicata squash, peeled and sliced to preference

2 tbsp coconut or avocado oil, divided

1 pear, sliced 

1/2 cup pomegranate seeds 

Avocado , sliced ( optional) 

sprinkle cinnamon

salt

pepper

 

H o n e y - G l a z e d  P e c a n s

1 cup pecans 

3 tbsp honey 

1 tbsp ghee or coconut oil 

pinch sea salt

 

D r e s s i n g 

 Sometimes I prefer to massage the kale with only: olive oil + lemon juice+ sea salt and pepper:

OR Ill make the below: 

1/4 cup olive oil 

1/3 cup red wine 

 2 teaspoons lemon juice ( more to taste) 

1 tsp dijon 

2 teaspoons raw honey (more to taste) 

1/2 tsp sea salt 

Pinch pepper.

 

D i r e c t i o n s 

Preheat your oven to 400F. Line a baking sheet with parchment paper. After peeling and slicing, toss or bush your acorn squash with 1 tbsp of your coconut/avocado oil and sprinkle with salt and pepper. Line up on half of your baking sheet. 

Slice your pear evenly to preference, discarding of the core. Toss slices with your other tbsp coconut/avocado oil and sprinkle with cinnamon. Line up on other half of your baking sheet. Place in oven and cook for about 35-45 minutes or until tender and golden. 

As you cook your veggies prepare your dressing and kale. If you haven't done already rinse kale and pat dry. De-stem with a knife, and finely chop. Add to a large bowl or serving dish.

Prepare your dressing by whisking together all ingredients.  Pour dressing ( you will not use all, slowly pour and massage) over top of kale and use your hands to ensure the dressing is well incorporated into the kale. Let sit for a at least 5-10 minutes before serving! 

Remove squash and pears from oven and re- set oven to 350 for your pecans. In a small sauté pan add your raw honey and coconut oil, stir together. Bring to a low bubble over medium heat. Once bubbling remove from heat and add in your pecans. Stir to incorporate. Add to a parchment lined baking sheet, sprinkle with sea salt, and place in oven. Bake for 8-10 minutes, careful not to burn! Remove from oven when done. 

Once all is ready, add squash, pears, pomegranate seeds, and pecans to the salad! I topped with avocado.

Enjoy! 

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